Method:
1. In a 6- to 8-quart stockpot over medium heat, fry bacon until crisp.
2. Remove bacon and drain on paper towels, reserving half for garnish. In bacon fat, cook onions, carrots, and celery until the onions are translucent. Add potatoes and cook for 4 minutes, stirring occasionally.
3. Whisk in flour and stir constantly over low heat until the flour is cooked and the mixture has thickened slightly, about 5 to 7 minutes. Add chicken stock and half of the bacon. Season with salt and pepper.
4. Over medium-high heat, bring the soup to a simmer and cook for 25 minutes or until the potatoes are soft. Mash some of the potatoes for thicker, creamier texture. Add whipping cream and simmer for 5 minutes.
5. Adjust thickness by adding water or stock. Soup should have a creamy consistency.
6. Season to taste, and garnish with toppings.

Cooks’ notes: Soak diced potatoes in cold water until ready to use to keep them from turning brown. To make bacon easier to chop, lightly freeze.

Made this for a St Pattys Day party and it was a HUGE hit. I’m a big fan of this soup at Dland and it came close in taste. But the magic of Dland just makes it taste better there IMHO. Don’t get me wrong, it was really good! And very rich. It’s sort of time consuming but the end result is worth it. Tastes best on a cold, raining night.

I’m certainly going to try this I love Oscar’s food. Oscar is great, every time we go to Disneyland we go to Carnation Cafe and he always remembers us (we go alot lol). My daughter even took a picture with him and the next time that we went we brought it to him because he was going to “retire”.

pmo – use a rice flour or similar non-gluten flour and it should work as well.

I wonder if there is a missing an ingredient – other recipes have you whisk the flour into melted butter before adding the potatoes. At the point the potatoes go in per this recipe, there is nothing to whisk the flour into…very low moisture at that point.

michele-I think to make the roux here, you are substituting bacon fat that you used to sautee onions for the usual butter. If there isn’t at least 1/4 of bacon fat though(roux should be 1:1 ratio of fat to flour), you can definite make up the difference with butter.